When I was (ever so gently) trying to encourage my husband to do Whole30 with me last summer, I kept reminding him that he'd get to eat meat - and lots of it. Sure, you have to give up a number of things for thirty days, but there is sooooo much good stuff you can still eat...like slow cooker pulled pork!

This recipe is super simple to make, freezes well and can easily feed a crowd. If you're not avoiding grains or sugar, serve it with buns and barbecue sauce for an easy dinner. Or, add a bit of Whole30 compliant barbecue sauce (like Tessemae's), and try it alongside fried plantains.

But my all-time favorite way to serve up this recipe? Breakfast style - topped with a bit of avocado, a runny, fried egg, a squeeze of lime and a spoonful of salsa. I know you're not supposed to use words like "delicious" in food writing, but sometimes the dish just calls for it. So yeah, it's pretty stinkin' delicious, and I hope you like it as much as I do!

In a small bowl, mix together the chili powder, cumin, oregano, salt and coriander. Rub all of the spice mix over the pork butt roast.

Add the sliced onions to the bottom of a slow cooker. Place the spice-rubbed pork on top. Cook on low for 8-10 hours. Use a couple forks to shred the meat. Give everything in the slow cooker a good stir so the spices, juices, meat and onions are thoroughly mixed together.

For breakfast, serve pulled pork with toppings like avocados, a fried egg, a squeeze of lime, salsa or hot sauce. This also tastes fantastic served over a bed of plantains. Or, try the pork with a little barbecue sauce over crispy roasted potatoes.

Quick Tip: I often make this pork for dinner one night, then enjoy some for breakfast the next day and freeze whatever is left after that. It's great to have on hand in the freezer when I'm needing an easy and quick meal!